Directions:

1. Remove peel from lemons; discard white membrane and cut rind into slivers.
2. Section lemons, remove seeds, and chop pulp.
3. Set aside.
4. Combine rind, baking soda, and water in a saucepot.
5. Cook, over medium high heat, until mixture boils, stirring frequently.
6. Add sugar and reserved fruit, stirring well.
7. Cook until mixture reaches a full, rolling boil, stirring occasionally.
8. Boil hard 1 minutes.
9. Remove from heat; stir in pectin.
10. Skim foam.
11. Let stand for 5 minutes, stirring occasionally to distribute fruit.
12. Pour into hot jars, leaving 1/4 inch (6 mm) head space.
13. Adjust caps.
14. Process 10 minutes in boiling water bath.
15. Yield: about 4 half pints.
16. (960 mL)